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Method for measuring volatility phenol compound in white wine

A phenolic compound, volatile technology, applied in the field of liquor flavor research, can solve problems such as lack of analytical methods, and achieve the effect of improving accuracy

Inactive Publication Date: 2010-06-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effects of some phenolic compounds on the flavor of liquor and their formation mechanism have not been thoroughly studied. One of the reasons is the lack of reliable analytical methods to determine them.

Method used

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  • Method for measuring volatility phenol compound in white wine
  • Method for measuring volatility phenol compound in white wine
  • Method for measuring volatility phenol compound in white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the quantitative method comparison of different extraction modes:

[0034] Select Luzhou-flavor liquor 1 (a), Luzhou-flavor liquor 2 (b), other-flavor liquor (c) and Maotai-flavor liquor (d) for stirring bar adsorption technology (SBSE), headspace Quantitative comparison of three different extraction methods of solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (DI-SPME), in which DVB / CAR / PDMS was selected as the extraction head for solid-phase microextraction.

[0035] Using the optimized extraction conditions to extract the above four liquors, SPME, whether it is headspace (HS) or immersion (DI) extraction method, is much better than SBSE for the extraction of volatile phenolic compounds in liquor. Relatively speaking, the extraction method of immersion (DI) is better, and its extraction effect on the internal standard compound (3,4DMP) is more stable, see figure 1 .

Embodiment 2

[0036] Example 2: Evaluation of the method:

[0037]With 3,4-dimethylphenol as the internal standard, the linear correlation coefficient R2 of the seven volatile phenolic compounds ranged from 0.9922 (4-methylguaiacol) to 0.9998 (4-methylphenol) The linearity of the obtained standard curve is good, see figure 2 . At the same time, the linear range of the standard curve includes the concentration range of phenolic compounds in liquor. The detection limits of seven phenolic compounds were all less than 7 μg / L, and the detection limit of 4-propylguaiacol was 59.75 ng / L. The overall accuracy of the method is good, and the relative standard deviation is within 15%, which can meet the analysis requirements.

[0038] The present invention has done the mensuration of recovery rate, and the result shows that the recovery rate of this method is all between 85%-115%, see Table 1.

[0039] Table 1 Calculation of recovery and precision (n=3) of phenolic compounds in each wine sample a...

Embodiment 3

[0042] Embodiment 3: the mensuration of actual wine sample:

[0043] The present invention selects Luzhou-flavor liquor, mixed-flavor liquor, sauce-flavor liquor, other fragrance liquor and Fen-flavor liquor as target wine samples, dilutes the five liquors to 5-20% (v / v), and adds 10 μg As an internal standard, the content of phenolic compounds was determined according to the above-mentioned method. Table 2 has listed the content of phenolic compound in the measured wine sample, image 3 It is the GC-MS total ion current chromatogram of other flavor liquor samples.

[0044] Table 2 Contents of various volatile phenolic compounds in different liquors

[0045]

[0046] N.D.: not detected; T.r.: concentration below the lower limit of the standard curve.

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Abstract

The invention provides a method for measuring volatility phenol compound in white wine and belongs to the field of researching the white wine flavor. The method of the invention qualitatively and quantitatively analyzes the volatility phenol compound in white wine by combining the dipping solid phase micro-extraction technique (DI-SPEM) with gas chromatograph-mass spectrometer technique (GC-MS). The method of the invention can rapidly detect and accurately quantify the volatility phenol compound in the white wine by using the dipping solid phase micro-extraction technique without fussy pre-treating process. The method is rapid and simple. The accuracy of the result is promoted by using the gas chromatograph-mass spectrometer technique to detect the volatility phenol compound in the white wine. Seven phenol compounds in the measured scope have an excellent linear relationship that R2 is more than 0.99; the limit of the detection of the seven phenol compounds I is less than 7 ug / L; the relative standard deviation is less than 15%; the recovery rate is ranged between 85% and 115%. The invention provides a base for further researching the forming principle of the volatility phenol compound and has a significance to improve the quality of the white wine.

Description

technical field [0001] The invention discloses a method for determining volatile phenolic compounds in liquor, specifically relating to a method for detecting phenolic compounds in liquor by applying immersion solid-phase microextraction and gas chromatography-mass spectrometry technology, and belongs to the field of liquor flavor research. Background technique [0002] Liquor aroma compounds are very complex, there are many types, and the content is very small. It will have far-reaching significance for the development of the liquor industry to deeply study the role of trace components in liquor, and how their content and ratio relationship affect the quality of liquor. Phenolic compounds in liquor have an important contribution to the flavor of liquor due to their extremely low flavor threshold. Recently, more and more people pay attention to it. [0003] Phenolic compounds are also called aromatic compounds. The content of volatile phenolic compounds in liquor is very s...

Claims

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Application Information

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IPC IPC(8): G01N30/26G01N30/72G01N30/06
Inventor 徐岩范文来朱燕
Owner JIANGNAN UNIV
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